Discussion

Help me out of my rut

Nice little Côtes-du-Rhone, red Burgundies, the occasional Beaujolais for the reds, Mâconnais and Sancerre for the whites. It's a pleasant rut, and one that goes well with the food I tend to cook, but I'm feeling stuck in a rut.

I'd appreciate any suggestions (especially French ones, since that's the selection I have easily available) to go with all the spring vegetables we have in the markets (including leeks and spring onions, hurrah!), oily fishes, eggs, veal, green lentils, garbanzo white and coco beans, and the tail end of oyster and shellfish season; which tends to make up the bulk of my diet. I realize this is a terribly vague request but if anyone has brilliant ideas, I'd love to hear them.

From the list of wines and foods you enjoy, it sounds like it's time for you to explore the Loire...

I never tire of the different expressions of soil and wine making through the wines of the Loire valley. And some of the world's greatest wines are within grasp because the pricing reflects demand, not quality.

How about Alsace?Pinot Gris, Pinot Blanc, Gewurztraminer, Riesling. All on the drier side of the spectrum would pair nicely with the foods you mention, and still have some of the same characteristics (minerality, acidity and tart fruit) that you like in your whites.

Riesling from Alsace so often leaves me disappointed, wishing that I was drinking a halbtrocken German Riesling that I have a tendency to forget about the other alsacian wines, (except when buying sauerkraut). I'll have to remember their lovely Pinot noir and the Gewurztraminer grape too, of course.

Thank you all, that was really the kick in the butt that I needed. I picked up some Chinon, Chinon blanc and Borgeuil at a big-name shop. I think I'm going to enjoy searching out good Borgeuil, as the bottle I had was a pleasant combination of cassis, herbs and green pepper that just hit the spot. Now to find a good supplier, and try out some more of your suggestions.